There might not be anything better than farm fresh eggs. I mean the real deal, back yard chickens that eat apple skins and corn, run around your yard and get picked up by the kids.

I can remember, it was blustery and rainy, I was about 8 years old. My mom & I were driving somewhere when we spotted a fluffy soft white and tan chicken on the side of the road. She was soaking wet, her feathers droopy from all the rain. As my mom pulled over she single handedly made all my dreams come true when she turned back to me and said “want to catch that chicken? We can take her home and have dad build her a coop” I had an oversized pink coat and I knew this tiny chicken wanted to be caught. She knew I'd take care of her. We chased that chicken in the rain up & down this white farm fence and threw my coat over her as a net. I held her on my lap the whole way home. I will never forget catching that little chicken. My dad built her a coop and we bought several other chickens. We cared for them and loved that little brood. Recently when my own little family took a trip out to a dear friends farm in Woodinville to collect eggs. We chased one of her pretty fluffy grey chickens down so I could hold her. I immediately remembered being a kid and catching a tiny chicken that would become my friend in the rain when I was 8 years old. Noah got to sprinkle corn and call the chickens in. I collected the most beautiful eggs. When we got home, I couldn't wait to clean the eggs and make some gorgeous egg dish. A frittata with caramelized onions, aged parmesan, gold potatoes and thick cut peppered bacon seemed like the responsible thing to do. After all these were special eggs, in need of some extra special recipe to make them shine!

1 12 inch well-seasoned cast iron skillet

12 fresh eggs

1 tbsp. butter

5-6 sliced thick cut pepper bacon

1 large yellow onion sliced thinly

2 medium sized Yukon gold potatoes

½ cup milk or cream

1 cup parmesan cheese

½ cup sliced green onions

Salt & Pepper to taste

Over medium heat caramelize the onion and bacon in the butter until the bacon is crispy and the onions are golden brown. Add the diced potatoes and continue to cook for 7-8 minutes over medium heat. In a separate bowl crack all 12 eggs, mix with a whisk until all the yolks are broken, add milk or cream, cheese salt and pepper and green onions. Mix completely. Pour the egg mixture over hot bacon onions and potatoes. Immediately transfer to the oven, bake for 12- 18 minutes until the eggs are just set.